There's nothing better than left-over Christmas ham, it's a lazy man's Boxing Day Cricket Test banquet.
We love this recipe for Bubble and Squeak crafted by our apprentice butcher (and qualified chef) Nathan. He knows his way around a ham and now he's teaching us how to whip up an easy supper at Christmas.
8 large kestrel potatoes, peeled
2 golden shallots, thinly sliced
3 cloves garlic, thinly sliced
1 sugarloaf cabbage, cored and roughly chopped
400g leftover Xmas ham, roughly diced
300g creme fraiche
½ bunch dill, chopped
½ bunch chives, chopped
Small amount of seasonal salad greens
3 small red radishes, cut into small wedges
1 jar salmon roe
Sea salt and black pepper
Rock salt (for roasting)
Poached eggs (if desired)
- Preheat oven to 200c.
- Spread rock salt out on a large baking tray and place potatoes on top of salt.
- Pierce each potato a few times with a knife. Place in oven and bake until the knife comes out clean.
- Once potatoes have cooked through, cut in half and scoop out the flesh. Put in a bowl and cling film. Keep warm.
- Place a large saucepot on medium heat and add 2 tbsp of duck fat to the pot and allow to melt. Now add your shallots, garlic and ham. Allow to soften and get a bit of colour on it.
- Once cooked down with a bit of colour, now add your roughly chopped sugarloaf cabbage to the pot and cook down until it's very tender and lightly browned.
- Once your cabbage/onion mix is done add your potatoes to the pot and mash
- them up with the cabbage. It doesn't need to be perfectly smooth. Season fairly heavily with black pepper and sea salt. Set mixture aside in a warm spot with a lid on.
- Place your creme fraiche in a bowl and lightly whip it until it begins to thicken and form soft peaks. Now gently fold in your chopped dill and chives. Season with lemon juice and salt/pepper. Cover and refrigerate.
- Place a medium/large non-stick pan (need to be oven safe) on a high heat and place 1 tbsp duck fat in the pan. Allow pan/fat to get very hot.
- Once hot, very carefully add your potato mixture to the pan.
- Allow the mixture to fry in the fat until it starts to colour and lift easily from the pan. Place in oven and bake for 25-30 minutes until golden brown.
- Once cooked remove from oven and allow to cool until just warm. Then carefully flip onto a large cutting board.
- In a small bowl mix salad green leaves, radish, a drizzle of EVOO and salt.
- To serve, serve a slice on a plate with a poached egg, creme fraiche, dressed leaves and salmon roe.